WONTON WRAPPERS
I have posted this in response to a request. I have made them once, and found that they work fine. However, I usually find it easier to just buy them. Still, it's a handy recipe to have around.
Provided by ribbit
Categories Grains
Time 1h30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix the salt and the flour.
- In a small bowl, add 1/4 cup water to the egg and beat gently.
- Make a well in the middle of the flour, and add the egg-water mixture.
- Mix into the flour, adding remaining water as needed.
- Knead the dough into a ball.
- Keep kneading until smooth (several minutes).
- Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
- Cut the dough into quarters.
- Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
- Cut the dough into the desired shapes (usually squares or circles).
- If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
- Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
- Repeat with the other quarters.
- If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.
WONTON WRAPPERS
For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.
Provided by BIGDADDY1IL
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 72
Number Of Ingredients 4
Steps:
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 2.7 g, Cholesterol 2.6 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 17.2 mg
STEAMED PORK & PRAWN WONTONS
Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter
Time 45m
Yield Makes 35-40
Number Of Ingredients 14
Steps:
- Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
- Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)
- For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
- Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest - check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.
Nutrition Facts : Calories 36 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium
GINGER-PORK WONTONS
A flavorful, juicy pork filling is jazzed up with a delicious touch of ginger and enveloped in crispy wrappers. These surprisingly simple appetizers are the ultimate finger food and are perfect for parties. -Sandra Parton, Halifax, Nova Scotia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, mix the first 5 ingredients. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes; drain. Add vegetables, ginger and garlic; cook 2-3 minutes longer. Stir in sauce mixture; cook and stir until mixture is slightly thickened, 2-3 minutes. Cool slightly., Place about 1 tablespoon filling in center of each wonton wrapper. Moisten wrapper edges with water. Fold 1 corner diagonally over filling to form a triangle; press edges to seal., For shallow fry: In an electric skillet or deep skillet, heat 1 in. of oil to 375°. For deep fry: In an electric skillet or deep fryer, heat oil to 375°. Fry wontons in batches until golden brown, 2-3 minutes, turning once. Drain on paper towels. If desired, serve with plum sauce.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 104mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
GRANDMA'S CRISPY PORK WONTONS
Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!
Provided by Lady_Charee
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h24m
Yield 12
Number Of Ingredients 11
Steps:
- Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
- Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
- Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
- Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 22.5 g, Cholesterol 58.5 mg, Fat 14.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 727.3 mg, Sugar 1.3 g
PORK AND SHRIMP WONTON
Steps:
- Gather the ingredients.
- Process half of the shrimp and all the pork, ginger and seasonings in a food processor .
- Roughly chop the remaining shrimp and transfer to a medium bowl. Add the spring onions and the mixture from the processor to the bowl. Fold together to combine.
- Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the wrapper tightly. You can brush a little bit of water onto the edges to help the wrappers seal and stay closed. Sprinkle a thin layer of flour on a large plate. Place the wontons on the plate as you finish forming them.
- Bring a pot of water (or broth) to a boil. Drop in the wontons in batches and cook until they float to the top, about 5 minutes.
Nutrition Facts : Calories 162 kcal, Carbohydrate 18 g, Cholesterol 61 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 721 mg, Sugar 1 g, Fat 4 g, ServingSize 10 servings, UnsaturatedFat 0 g
WONTON RECIPE | HOMEMADE PORK WONTONS
Enjoy delicious Homemade Pork Wontons without having to leave the house! Get all the deliciousness of takeout wontons in the comfort of your own home!
Provided by Urvashi
Categories Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- Mix all ingredients except the wonton wrappers together and let rest for a few minutes for the flavors to meld.
- Place 1 teaspoon of the meat mixture on each wrapper and shape into a triangle.
- Press firmly on the sides of the triangle to seal, and then press around the meat filling to seal inside.
- Cover with damp paper towel and form all 48 wontons using all the wrappers in this fashion.
- When you're ready to cook the wontons, put 2 cups of water into a pan and place 6-8 wontons in at a time.
- When the water comes to a boil, add 1 cup of water to it and let it come to a boil.
- Add another cup of water and let this come to a boil. Once this second cup of water boils, the wonts are ready. Take them out very gently with a strainer and serve hot with some good quality soy sauce.
Nutrition Facts : ServingSize 4 g, Calories 50 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, Cholesterol 7 mg, Sodium 117 mg
WONTON SOUP (馄饨汤)
Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.
Provided by Wei Guo
Categories Main Course
Time 36m
Number Of Ingredients 16
Steps:
- Add ground pork, scallions, ginger, light soy sauce, Shaoxing wine, salt, white pepper and 3 tablespoons of chicken stock to a mixing bowl. Swirl constantly to combine until the meat fully absorbs the liquid and becomes a sticky paste.
- With your fingertip, wet the edge of a wonton wrapper with a little water. Place some pork filling in the middle. Fold the wrapper into a rectangle. Press to seal the edge. From the folded side, wet one corner then place the other corner on top. Press to seal (see video below).
- In a saucepan, heat the chicken broth to a boiling point. Set aside for later use.
- While the broth is heated, bring plenty of water in a separate pot/wok to a full boil. Gently put in the wontons. Move them around with a spoon to avoid sticking. You may need to cook them in batches (see note 3).
- When the wontons rise from the bottom and float on the surface, continue boiling for a further 1½ minutes or so. Put in bok choy and cook for another 20 seconds.
- Add salt, ground white pepper and sesame oil to 4 serving bowls, then top up each one with the heated broth.
- Fish out the wontons and bok choy and put them to the bowls. Garnish with scallions and chili oil (if using).
- You may freeze uncooked wontons right after they're assembled (Do not leave them on the counter for too long). Lay them in a single layer on a tray lined with parchment paper. Once completely frozen, transfer them to airtight bags or containers.
- Cook frozen wontons: Do not defrost. Follow the same method above.
Nutrition Facts : ServingSize 1 bowl, Calories 453 kcal, Carbohydrate 48 g, Protein 23 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 66 mg, Sodium 1861 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g
PORK WONTONS
This recipe is adapted from a weight watchers recipe in the Take Out Tonight Cookbook. It is a little work, but my husband and I love the guilt-free home made chinese take-out!
Provided by Mo-B4687
Categories Pork
Time 35m
Yield 40 wontons, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the pork, scallions, cornstarch, garlic, hoisin sauce, 1 tsp of the sesame oil, and the soy sauce in a medium bowl; set aside.
- Arrange 6 wonton wrappers on a work surface. Place half a teaspoon of the pork mixture in the center of each wrapper. Moisten the edge of each wonton wrapper with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water, and press togither. Place completed wontons on baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 40 wontons.
- Bring a large pot of water to a boil. Add the wontons, 20 at a time, to the pot; return to a boil, stirring occasionally. Cook until the wontons float to the top, about 1 minute. Remove with a slotted spoon and drain; toss the wontons with the remaining 1 teaspoon seasame oil to keep them from sticking together.
Nutrition Facts : Calories 159.6, Fat 3.3, SaturatedFat 0.9, Cholesterol 25.4, Sodium 244.4, Carbohydrate 21.3, Fiber 0.8, Sugar 0.6, Protein 10.3
WONTON FILLING
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Yield Makes enough to fill about 24 wontons
Number Of Ingredients 7
Steps:
- In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.
ORIENTAL PORK WRAPPERS
Steps:
- In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic. Place 8 wonton wrappers on a clean surface and brush edges with water. Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
- Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water. Spray steamer rack with nonstick spray. Bring water to a simmer. Working in batches, arrange dumplings on rack 1-inch apart. Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed. Transfer dumplings to a platter and serve with dipping sauces.
STEAMED PORK WONTON DUMPLINGS
Steps:
- In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.
CHINESE WONTON WRAPPERS
Wontons are a really popular snack in Chinese cuisine. There are three easy ways to make wonton wrappers from scratch.
Provided by Liv Wan
Categories Appetizer Ingredient
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- In a small bowl, lightly beat the egg with the salt. Add 1/4 cup water.
- Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture.
- Using a fork, mix the liquid in with the flour. Add as much of the remaining water as necessary to form a dough. Add more water than the recipe calls for if the dough is too dry.
- Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough.
- Cover and let rest for 30 minutes.
- Turn the dough out onto a lightly floured surface. Roll it out until very thin and cut into 3 1/2-inch squares.
- Sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other. Store in the fridge for up to a week. Check below for storage suggestions.
- Gather the ingredients.
- In a large bowl, mix all the ingredients together.
- Knead into a smooth and workable dough.
- Cover and let the dough rest for 30 minutes.
- Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until the dough is thin enough to be fed through the pasta machine.
- Flatten the dough using the pasta machine on the thinnest setting.
- Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
- Put the wonton wrappers in a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
- Gather the ingredients.
- In a large bowl, mix all the ingredients together.
- Knead into a smooth and workable dough.
- Cover and let rest for 30 minutes.
- Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until it is thin enough to be fed through the pasta machine.
- Flatten the dough with the pasta machine on the thinnest setting.
- Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
- Put the wonton wrappers into a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
Nutrition Facts : Calories 311 kcal, Carbohydrate 62 g, Cholesterol 31 mg, Fiber 2 g, Protein 10 g, SaturatedFat 0 g, Sodium 376 mg, Sugar 0 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g
WONTON PORK WRAPPERS
This is a recipe that I got from the Food Network. Made it for a cocktail party and they "disappeared"!
Provided by Tastings by CeCe
Categories Pork
Time 40m
Yield 24 wrappers, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic.
- Place 8 wonton wrappers on a clean surface and brush edges with water.
- Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
- Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water.
- Spray steamer rack with nonstick spray. Bring water to a simmer.
- Working in batches, arrange dumplings on rack 1-inch apart.
- Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed.
- Transfer dumplings to a platter and serve with dipping sauces.
Nutrition Facts : Calories 206.3, Fat 11.7, SaturatedFat 3.8, Cholesterol 32.8, Sodium 566.4, Carbohydrate 15.2, Fiber 0.6, Sugar 0.7, Protein 9.2
WONTON FILLING
Looking for a great idea for a wonton filling? Check out this recipe, which uses pork and shrimp. It's quick, easy, and tastes amazing!
Provided by Christine Albury
Categories Soups
Time 35m
Number Of Ingredients 11
Steps:
- Place half the shrimp and pork in a food processor, along with the ginger and all of the seasonings, then blend together. Chop the remaining shrimp and add it to the blended mixture, along with the scallions. Mix well. Put a teaspoon of the shrimp mixture into the middle of a wonton wrapper and close it tightly with your fingers, brushing the edges with a little water to help them stick if necessary. As you wrap each wonton, place it on a plate covered with a thin layer of flour to prevent sticking. Bring a pot of water or broth to a boil and cook the wontons in batches, for around 5 minutes. When they are cooked, they will float to the top of the pot. Your wontons are now ready to serve.
Nutrition Facts : ServingSize 1 serving, Calories 473 calories, Fat 2 g, Carbohydrate 79 g, Fiber 3 g, Protein 24 g, SaturatedFat 1 g, Sodium 1278 mg, Sugar 3 g
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SPINACH-AND-PORK WONTONS RECIPE - ANDREA NGUYEN | …
From foodandwine.com
4/5 Total Time 1 hrServings 6
- In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry. Finely chop the spinach.
- In a bowl, combine 1 1/2 teaspoons of the soy sauce, the sesame oil, sherry, salt, sugar and white pepper. Mix in the pork, scallion, ginger and spinach. Chill for 10 minutes.
- Dust a large baking sheet with cornstarch. Arrange 4 wonton wrappers on a work surface, keeping the other wrappers covered with plastic wrap. Brush the edges of the wrappers with water and spoon 1 teaspoon of filling in the center of each. Fold the wrappers diagonally over the filling to form triangles; seal. Bring the two opposite corners of the triangle together; press to seal. Transfer to the baking sheet and cover. Repeat.
- In a large saucepan of boiling water, simmer the wontons over moderate heat, stirring occasionally. When they float, cook for 3 minutes longer. Drain the wontons well.
SMOKED PULLED PORK WONTONS - VINDULGE
From vindulge.com
4/5 (4)Category Appetizer, DipsCuisine Asian, Barbecue, FusionTotal Time 25 mins
- In a large bowl, combine the pulled pork, green onion, cheddar cheese, and BBQ sauce and mix to combine. Taste and adjust flavors. If it’s too dry add more BBQ sauce or a tablespoon of apple cider vinegar.
- Place one wonton wrapper in the center of your palm. Place 1 teaspoon of the filling in the center. With your finger (of the opposite hand) paint the sides of the wrapper lightly with the egg wash. Fold over one side to create a triangle. Seal tightly, removing any air pockets. Fold the two opposite points together and seal together, using more egg wash if necessary. Place aside and repeat with remaining filling.
- Add oil to a frying pan (or wok) up to two inches in depth, and heat up until ready to fry (medium high heat). Use a test wonton to see if the oil is ready. It should start browning quickly.
PORK WONTONS WITH SESAME SAUCE RECIPE - BON APPéTIT
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5/5 (13)
- Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
- Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
- Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
- Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it’s not watery. If using chile crisp, stir in 1–3 Tbsp., depending on how spicy you want your sauce; set aside.
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- Combine it with the garlic, green onion, sesame oil, ginger, lime juice, crushed red pepper, and soy sauce in a food processor.
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- Make the wonton filling. Combine all the ingredients (except for the wonton wrappers!) in a mixing bowl.
- Arrange your wrapping station. On a table, lay out the wonton wrappers, a small dish of water, the filling, and a plate/board to put all the wrapped wontons.
- Wrap the wontons. Put a small spoonful (about 1-2 teaspoons) of the filling in the center of the wrapper.
CHEESY PORK WONTON CUPS - CULINARY COOL
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- Preheat oven to 200 degrees. Mold wontons into a mini muffin tin. Bake for about 5 minutes, or until the wontons hold a cup shape. Repeat until you have molded about 48 cups. * You can always make more if you need to.
- In a medium bowl, remove the sausage from the casing (by lightly squeezing the sausage in the middle, causing the sausage to come out the ends). Add the ranch dressing and mix until well combined.
- Add the peppers and cheese and mix to combine. *The filling can be made in advance and stored for up to 2 days in an airtight container in the fridge.
WONTON WRAPPERS - CHINA YUMMY FOOD
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5/5 (2)Total Time 2 hrsCategory Main CourseCalories 35 per serving
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CRISPY PORK WONTONS - COOKING WITH CURLS
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5/5 (4)Estimated Reading Time 4 minsCategory AppetizerTotal Time 1 hr 15 mins
- Mix the pork, carrot, onion, salt, pepper, and soy sauce together in a large bowl. It is easiest to mix with your hands to get all of the ingredients well blended.
- Separate the wonton wrappers and lay then down on a large surface.* Spoon 1 teaspoon of filling onto the center of each wrapper.
- Brush the edges of the wonton wrappers with the beaten egg. Fold the corner of the wrapper over the filling to form a triangle.
- Press the edges together to seal. Fold two of the corners up to the center and press together to seal.
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- Basic pork wonton with fresh shrimp. Photo by Avlxyz. Filling. 150g ground pork. 150g fresh prawns. Seasonings for filling. 1/2 egg white. 1/2 tsp salt. 1/2 tsp cornstarch.
- Pork wontons with crab meat. Filling. 250g crab meat. 250g ground pork. 1 stalk finely chopped spring onion. Seasonings for filling. 2 tsp cooking wine. 2 tsp soy sauce.
- Basic pork with fresh shrimp and fish. Filling. 150g minced pork. 80g minced fish. 80g fresh prawns. Seasonings for filling. 1 tsp cooking wine. 1 tsp salt.
- Pork wontons with Beijing cabbage. Beijing cabbage is like napa cabbage. Filling. 150g ground pork. 3 leaves of Beijing cabbage.
- Pork and chives wontons. Filling. 150g ground pork. 75g chives. Seasonings for filling. 1 tbsp hoisin sauce (chinese oyster sauce) 1/2 tbsp sesame seed oil.
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